Tart Cherry Almond Bread

2 tablespoons drained unsweetened applesauce, from 1/4 cup undrained

3 cups all-purpose flour

21/2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

2 ounces (about 6 tablespoons) chopped blanched almonds

2 tablespoons full-fat, no trans fat margarine (not low-fat or reduced-fat) or unsalted butter, at room temperature

1 cup plus 2 teaspoons granulated sugar, divided

1 large egg

1 large egg white

1 cup low-fat (1-percent) buttermilk

1 teaspoon almond extract

1 can (14.5 ounces) can pitted red tart cherries in water, well-drained or 13/4 cups frozen pitted tart cherries, chopped coarse

2 tablespoons sliced almonds

Add undrained applesauce to a wire mesh strainer placed in a bowl deep enough to keep the bottom of the strainer from touching the bottom of the bowl. Drain for 15 minutes.

Lightly spray the interior of a 9-by-5-by-3-inch loaf pan with vegetable oil. Set aside.

Place the oven rack in the lower-middle position and heat oven to 350 degrees.

In a medium mixing bowl whisk flour, baking powder, baking soda, salt and chopped almonds together until combined, about 1 minute.

Add margarine or butter and 1 cup sugar to a large mixing bowl and beat with an electric mixer at medium (stand mixer) to medium-high (hand mixer) until light and fluffy, about 3 minutes. Add 2 tablespoons of drained applesauce, egg and egg white to the bowl and beat at medium speed until well-combined. Add buttermilk and almond extract, and beat at medium-low speed until combined. Add flour mixture and beat at lowest speed until just combined; one minute or less. Add cherries, and with a large rubber spatula stir and fold until combined.

Transfer the batter to the prepared loaf pan. Smooth out the surface. Distribute sliced almonds evenly over the batter; pressing them lightly into the batter. Sprinkle with remaining 2 teaspoons sugar and bake for 1 hour, or until a toothpick inserted into the center comes out clean. Let the loaf cool in the pan on a rack for 10 minutes. Turn the loaf out onto the rack, turn right side up and cool completely, about 2 hours. Serves 12.

Cook's note: This bread keeps well for five days if placed in a plastic bag and chilled. It also freezes well.

@Recipe nutrition:Nutrition values per serving: 253 calories (19.1 percent from fat), 5.4 g fat (1.7 g saturated), 45.7 g carbohydrate, 1.8 g fiber, 5.8 g protein, 24 mg cholesterol, 264 mg sodium.